Corn Fritter Stacks with Crab & Roasted Cherry Tomato Sauce

The other day I found a recipe on pinterest… {okay, how many times have I started a blog post out like this?} I know it’s sad, but really, I find all my best ideas and pinspiration there these days!  The recipe was for BLT corn stacks with chipotle bourbon dressing, and they just looked so delicious and beautiful; I thought i’d put my own spin on them. I decided to make the corn fritter stacks with crab, which is a classic pairing for corn and one of my very favorite ingredients this summer, and add a delicious roasted cherry tomato sauce– which compliments corn and crab perfectly! I LOVE how this recipe came together: not only did it take minutes to make and require next to no effort, but the flavors were just SO good together, and it looks so pretty too! Definitely a new favorite recipe. I hope you guys enjoy!

{for the cherry-tomato sauce}
1 pint cherry tomatoes
1 clove garlic, smashed
Extra-virgin olive oil, for drizzling, plus 1/4 cup for the dressing
Kosher salt and freshly ground black pepper
1 tablespoon red wine vinegar
1 teaspoon sugar
Handful fresh parsley leaves
{for the fritters: recipe from halfbakedharvest}
1 1/4 cups sweet yellow corn, about 2 ears
3/4 cup flour
1/8 cup sugar
1/2 teaspoon baking powder
1 tablespoon brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
1/4 cup canola oil (for cooking)
{for the “stacks”)
2-3 avocados
2 tsp fresh lemon juice
salt and freshly ground black pepper
1 bunch baby arugula
1 16oz can crab meat
1/2 cup mayo

Preheat oven to 350 degrees F. Take a roasting dish and lay the tomatoes out with the garlic. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 15 to 20 minutes until the tomatoes have burst and juices are slightly caramelized. Remove from the oven and place in a blender with all the pan juices. Add the red wine vinegar, 1/4 cup olive oil, sugar, parsley, and salt and pepper. Pulse until well combined. Set aside.

Add the canned crab meat to a mixing bowl. Stir in the mayo, 1 tsp lemon juice, and season to taste with salt and freshly ground black pepper, set aside. Spoon the avocado into a separate bowl, mash lightly with a fork, add 1tsp lemon juice, season with salt and pepper, and seat aside.

To make the corn fritters: add the oil in a large skillet over medium high heat. Add 1/4 cup of batter to the skillet then quickly smooth the batter out into a circle. Cook for 2 to 3 minutes, then flip and cook for another 2-3 minutes until brown and crisped all over. Remove and repeat with the remaining batter until all the batter has been used. Keep the fritters warm.

To assemble: Plate 2 corn fritters, place a layer of baby arugula on top followed by some mashed avocado, spoon some crab on top, then a handful of cherry tomatoes, and repeat. Place one last corn fritter on top of the stack, then pour some cherry tomato sauce on top.

<3 Sarah